Tomato and Mozzarella Tarts


  • all-purpose flour, for dusting
  • 1 sheet frozen puff pastry (from 17 1/2 oz package), thawed
  • 1 1/2 tblsp freshly grated Parmesan
  • 1 large plum tomato, thinly sliced
  • 8-9 fresh basil leaves
  • 3 oz (about 8 or 9 slices) fresh mozzarella, very thinly sliced
  • salt and freshly ground black pepper


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper and set aside.
  2. On a lightly floured surface, unfold the pastry.
  3. Use a 3-inch round cookie cutter, cut out 8 or 9 rounds and place on prepared baking sheet.
  4. Prick pastry rounds all over with a fork and sprinkle each with about 1/2 tsp Parmesan.
  5. Bake rounds for 5 minutes and remove from oven.
  6. Top each tart with a slice of tomato, basil leaf and mozzarella slice.
  7. Bake for 10 minutes or until puffed and golden.
  8. Season with salt and pepper, to taste, and serve.

Courtesy of The Food Network and Paula Deen


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